If there’s one thing that says cozy fall evenings to me, it’s the smell of pumpkin in the oven. I remember the first time I experimented with pumpkin s’mores cookies. My friends and I had gathered around a fire pit, roasting marshmallows and swapping stories. As we craved something sweet to go with our gooey treats, I decided to whip up a batch of these cookies. The combination of warm pumpkin flavors and the traditional s’mores components created something magical. Everyone couldn’t get enough, and now I can’t imagine a fall gathering without them.
The soft, chewy texture combined with melted chocolate and fluffy marshmallows makes these cookies a delightful treat. You get the classic taste of s’mores with a seasonal twist, making them perfect for autumn holidays or any time you want to add a little pumpkin spice to your life.
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Why Make This Recipe
Pumpkin s’mores cookies are not just delicious; they’re also super easy to make! They capture the essence of fall with the rich flavors of pumpkin and warm spices. Plus, who doesn’t love a cookie that includes chocolate and marshmallows? These cookies are perfect for family gatherings, Halloween parties, or simply enjoying a cozy night in.
How to Make Pumpkin S’mores Cookies
Ingredients:
- 1 Cup unsalted butter (at room temperature)
- ¾ Cup brown sugar (packed)
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 egg (large)
- 1 Teaspoon vanilla extract
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers (broken into small pieces)
- 1 Teaspoon food coloring (orange, optional)
- ½ Cup chocolate chips (for topping)
- Mini marshmallows (for topping)
- Graham crackers (crushed for topping)
Directions:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. If you’re using it, add the orange food coloring at this step.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over mix.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips, and/or pieces of graham crackers into the top of each one.
- Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the pumpkin s’mores cookies at room temperature.
Tips to Make Pumpkin S’mores Cookies
- Make sure your butter is at room temperature for better mixing.
- Don’t skip the marshmallows on top; they add a great gooey factor!
- You can adjust the pumpkin spice according to your taste preference for a stronger or milder flavor.
How to Serve Pumpkin S’mores Cookies
These cookies are best enjoyed fresh out of the oven while the chocolate is still melty and the marshmallows are warm. They pair wonderfully with a hot cup of cocoa or apple cider. For a fun twist, consider sandwiching a scoop of ice cream between two cookies to create a delicious ice cream sandwich!
How to Store Pumpkin S’mores Cookies
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them after they’ve cooled completely. Just pop them into a freezer-safe bag and enjoy them later!
Variation
Feel free to switch things up by adding nuts or using different types of chocolate! You can also use peanut butter chips for a nutty flavor that complements the other ingredients nicely.
FAQs
Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can! Just make sure to cook and puree it until smooth.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour for a gluten-free blend.
How do I prevent the cookies from spreading too much?
Chilling the dough for about 30 minutes before baking can help control spreading. Enjoy your baking!
Pumpkin S’mores Cookies
Delicious pumpkin s’mores cookies that combine warm pumpkin flavors with gooey chocolate and marshmallows, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 Cup unsalted butter (at room temperature)
- ¾ Cup brown sugar (packed)
- ¼ Cup granulated sugar
- ½ Cup pumpkin puree
- 1 large egg
- 1 Teaspoon vanilla extract
- 2 ¼ Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- ½ Teaspoon salt
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers (broken into small pieces)
- 1 Teaspoon orange food coloring (optional)
- ½ Cup chocolate chips (for topping)
- Mini marshmallows (for topping)
- Graham crackers (crushed for topping)
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. If using, add the orange food coloring.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top each cookie dough ball with extra marshmallows, chocolate chips, and/or graham cracker pieces.
- Bake for 12 to 14 minutes, or until edges are golden but the center is still soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve at room temperature.
Notes
For best results, ensure butter is at room temperature. These cookies are best enjoyed warm, paired with hot cocoa or apple cider.
